* * * * *
TO STEW WILD DUCKS.
Having prepared the fowls, rub the insides with salt, pepper, and a
little powdered cloves; put a shallot or two with a lump of butter in
the body of each, then lay them in a pan that will just hold them,
putting butter under and over them, with vinegar and water, and add
pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan
close, and let them stew till done--pass the liquor through a sieve,
pour it over the ducks, and serve them up hot, with a garnish of lemon
sliced, and raspings of bread fried. The same way may teal, &c. be
dressed.
* * * * *
TO DRESS DUCKS WITH JUICE OF ORANGES.
The ducks being singed, picked, and drawn, mince the livers with a
little scraped bacon, some butter, green onions, sweet herbs and
parsley, seasoned with salt, pepper, and mushrooms; these being all
minced together, put them into the bodies of the ducks, and roast them,
covered with slices of bacon, and wrapped up in paper; then put a little
gravy, the juice of an orange, a few shallots minced, into a stew pan,
and shake in a little pepper; when the ducks are roasted, take off the
bacon, dish them, and pour your sauce with the juice of oranges over
them, and serve them up hot.
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